Creamy One-Pot Coconut Curry Chicken and Rice

This one-pot coconut curry chicken and rice is a fresh take on a classic comfort meal. It layers Thai-inspired flavors—green curry paste, freshly grated ginger, full-fat coconut milk, and a touch of fish sauce—over tender chicken thighs, jasmine rice, and plenty of colorful vegetables for a balanced, satisfying dinner.

A Twist on Chicken and Rice

We’re big fans of chicken-and-rice dishes because they’re comforting, easy to prepare, and endlessly adaptable. This version adds bright Thai flavors—green curry paste, lime, and coconut—so the finished dish is fragrant, slightly spicy, and creamy without being heavy. It’s perfect for weeknights or for feeding a crowd, and it comes together mostly in one dutch oven or large oven-safe pot.

Coconut Curry Chicken and Rice – Why You’ll Love It

This dish earns a spot in the regular rotation for several reasons:

• Balanced: protein from chicken thighs, jasmine rice for carbs, and a generous amount of vegetables.
• One-pot: sear, sauté, combine, and bake in a single oven-safe pot for easy cleanup.
• High-protein: each serving provides about 24 g of protein.
• Veggie-packed: red bell pepper, carrots, onion, and peas add color, texture, and nutrients.

Coconut Curry Flavors – What You Need

Meat

• Chicken thighs: boneless, skinless are recommended (about 1.5–2 lbs). Bone-in thighs will work but may require extra searing and slightly longer cooking.
• Seasonings: a simple dry rub of kosher salt, garlic powder, ground coriander, and ground ginger gives the chicken a flavorful base.

Veggies

• Onion: yellow or red onion, finely minced to build flavor while sautéing.
• Bell pepper: red bell pepper adds sweetness and color; other colors will work too.
• Carrots: matchstick or shredded carrots for texture.
• Peas: frozen peas add a sweet pop—add them frozen so they don’t get mushy.

Grain

Jasmine rice: long-grain white jasmine rice is preferred for its fragrance and texture, but any long-grain white rice can be substituted.

Sauce

• Full-fat coconut milk: lends richness and a silky mouthfeel; lite coconut milk can be used if desired.
• Chicken broth: increases the amount of cooking liquid and deepens savory flavor.
• Fish sauce: a small amount adds umami; a little goes a long way.
• Green curry paste: the main source of heat and aromatics—use red curry paste if that’s what you have on hand.
• Lime juice: brightens and balances the richness of the coconut milk.

Simple Directions

1. Preheat: set your oven to 350ºF (177ºC).
2. Make the dry rub: combine kosher salt, garlic powder, ground coriander, and ground ginger in a small bowl. Pat the chicken thighs dry and coat both sides with the rub. Spread a little garlic chili sauce on top of each thigh for extra flavor, if desired.
3. Prepare the coconut curry: whisk together full-fat coconut milk and chicken broth in a bowl. Stir in fish sauce, green curry paste, freshly grated ginger, and lime juice until smooth. Set aside.
4. Sear the chicken: heat ghee in a large dutch oven over medium-high heat. When hot, place chicken thighs chili-sauce side down and sear for about 2 minutes—just long enough to brown the outer side. Remove the thighs and set aside.
5. Sauté aromatics: reduce heat to medium, scrape up any browned bits, then add the minced onion and sauté 2–3 minutes. Add minced garlic and cook an additional minute.
6. Toast the rice: add the uncooked jasmine rice to the pot and toast it with the onion and garlic for about 2 minutes.
7. Add vegetables: stir in diced red bell pepper, matchstick carrots, and frozen peas.
8. Add sauce and assemble: pour the coconut curry mixture over the rice and vegetables, stir to combine, then nestle the seared chicken thighs on top.
9. Bake: cover the dutch oven and bake at 350ºF for 25–30 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches an internal temperature of 165ºF (74ºC).
10. Rest and serve: let the pot rest uncovered for 5 minutes, then finish with a squeeze of lime and a scattering of fresh cilantro, Thai basil, and minced red onion before serving.

A Few Quick Tips

• Brown the chicken: searing builds flavor and texture—don’t skip this step.
• Coat everything: stir the rice and vegetables in the sauce so the flavors distribute evenly before baking.
• Final taste: taste the finished dish and adjust with more lime juice or salt if needed to brighten flavors.
• Green vs. red curry: green curry paste gives a fresh, herbaceous heat; red curry paste is a fine substitute if that’s what you have.

Storage

Allow the dish to cool completely, then transfer to an airtight container and refrigerate for 3–5 days. Reheat gently on the stovetop or in the oven, stirring occasionally to keep the rice from becoming overly dry.

Can you freeze this?

Freezing is not recommended. The rice tends to become soggy when frozen and reheated, which changes the texture of the finished dish.

Curry Chicken Recipes

If you love coconut curry, you might also enjoy slow-cooker or Instant Pot variations that provide hands-off cooking with deep, developed flavors.

Ingredients

• 1.5–2 lbs boneless skinless chicken thighs (about 6 small thighs)
• 1 teaspoon kosher salt
• 1 tablespoon garlic powder
• 1/2 teaspoon ground coriander
• 2 teaspoons ground ginger
• 1 tablespoon garlic chili sauce, divided
• 15 oz canned full-fat coconut milk, unsweetened (~1½ cups)
• 1 cup chicken broth
• 1 teaspoon fish sauce
• 3 tablespoons green curry paste
• 2 teaspoons freshly grated ginger
• 3 tablespoons fresh lime juice
• 1½ tablespoons ghee (or oil)
• ½ large red onion, minced
• 3 cloves garlic, minced
• 1 cup uncooked jasmine rice
• 1 large red bell pepper, seeded and diced
• 1 cup matchstick carrots
• 1 cup frozen peas

Toppings

• ¼ cup minced red onion
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons roughly chopped Thai basil
• A squeeze of fresh lime juice

Instructions

1. Preheat oven to 350ºF.
2. Mix salt, garlic powder, coriander, and ground ginger to form a dry rub. Pat chicken dry and coat both sides with the rub. Spread 2 teaspoons of chili sauce over the tops and set aside.
3. Whisk coconut milk and chicken broth together in a large bowl. Add fish sauce, curry paste, grated ginger, and lime juice; whisk until smooth and set aside.
4. Heat ghee in a large dutch oven over medium-high heat. When fragrant, add chicken thighs chili-sauce side down and sear for about 2 minutes, then remove.
5. Lower heat to medium, scrape up browned bits, and add the onions. Sauté 2–3 minutes, then add garlic and cook 1 minute more.
6. Add uncooked jasmine rice and toast for 2 minutes. Stir in bell pepper, carrots, and frozen peas.
7. Pour the coconut curry mixture into the pot, stir to combine, and place the seared chicken thighs on top.
8. Cover and bake at 350ºF for 25–30 minutes, or until the rice is tender and the chicken reaches 165ºF.
9. Remove from oven and let rest 5 minutes. Garnish with cilantro, Thai basil, and red onion. Serve with an extra squeeze of lime if desired.

Tips & Notes

• Boneless, skinless thighs are recommended for convenience, but bone-in thighs can be used; sear both sides for 1–2 minutes if using bone-in.
• Green curry paste gives a fresh, bright heat—red curry paste is an acceptable substitute.
• Use frozen peas straight from the freezer to retain texture and avoid sogginess.
• The finished sauce should be slightly creamy; it’s normal for a small amount of liquid to remain.
• For a milder curry, reduce or omit the garlic chili sauce.

Nutrition

Per serving (approximate): Calories: 461 kcal; Carbohydrates: 41 g; Protein: 24 g; Fat: 22 g; Fiber: 4 g; Sugar: 6 g. Nutrition information is an estimate.